ri* 




o* -ACK 







V«\ 



*° 4*" 1 














V ^ 




♦' * 



.** 






V * » • •« Ox 



^ 










'».»* a g v ^2*. '"* A 













:. ^ 



*?Kv A <^ *f.»* «G* V **77r* A 









>alads 



Cbeir Uses as * 
food $f medicine 



litb 50 Useful Salad Recipe: 



By ALBERT BROADBENT 

F.S.S., F.R.H.S. 



Price threepence 



Science 

in the 

Daily Meal 

By ALBERT BROADBENT. 

6th Edition. 50th thousand. 

3d. net, postage extra. 

a? 

It will assist those who suffer from 
rheumatism, headache, and stomach 
troubles, and those who, believing that 
flesh-food is not wholesome, desire 
guidance to enable them to live aright. 



Contains recipes for Savouries, Sweets, 
Teas, and Luncheons. 

Important Hints and 

Diet Charts. 



Sole Proprietors: HURST BROS. Telephone 19V 
THE OLD TIME PRESS, SHAW HEATH, STOCKPORT 
Agents in Manchester - - Thk Vegetarian Society, 257, Deansgate 




Their Uses as Food & 3dedicine 



WITH 50 USEFUL 
SALAD RECIPES 






BY 

ALBERT BROADBENT 

F.S.S.. F.R.H.S. 



Manchester : 
Albert Broadbent 

Philadelphia : 

The Broadbent Press, Frankford 

1909 



•37 



TO 

jflftrs, Iboogfcinson 

In appreciation of her generous efforts to make 
:: known food reform principles this book is :: 

2>e&fcate& 

BY THE AUTHOR 



M>Xi 



g ~: >? 



SALADS 

THEIR USES AS FOOD AND MEDICINE. 
With 50 Useful Salad Recipes. 



Bread, wine and wholesome sallets you may buy ; 
What nature adds besides is luxury." 

Horace^ trans, by John Evelyn. 

" Lord, I confess, too, when I dine, 
The pulse is Thine, 
And all those other bits that be 

Thus placed by Thee — 
The wurts, the purslane, and the mess 
Of water-cress." Herrick. 

kHIS booklet is published with the object 
of spreading a knowledge of the beneficent 
properties of salad foods and common 
Kj garden vegetables. When an authority 
^^QaS^fe!^ of such standing as Professor Gautier, of 
the Academy of Medicine, Paris, tells us that "Veget- 
ables are less and less used, and children are becoming 
nervous and subject to eczema .... and that to 
imagine that much protein makes up for lack of veget- 
able food is a fatal and dangerous error" it is time for 
us to wake up and strive to remedy the evils that 
exist. We are so woefully ignorant about food matters 
that our housewives and homekeepers allow a most 
precious part of food to be wasted by wrong and 
unwise cooking. Surely a vigorous appeal to the 
mothers of the country to help in such a reform will 
not be made in vain. 

The author hopes that this modest publication 
may stimulate an interest in the growing of vegetables 
in every home garden. Great Britain lags far behind 
other European nations in the matter of supply of 
green and root vegetables, and although she has a 



$ 



4 A c Book about Salads 

climate superior to any other for the production ot 
the finest vegetables, she is content to purchase annually 
vast quantities from her European neighbours, which 
she could grow with ease upon her own soil, and thus 
use the surplus labour that is waiting to be employed. 
Although such vegetables as potatoes, cabbage, and 
curly greens are grown in Ireland and Scotland, a 
variety of salad foods is most difficult to obtain. In 
Scotland, celery, water-cress, Brussels sprouts and 
many other salad foods are not always available, and 
often very costly. Fruit is easily obtained and cheap, 
but it is far less useful than vegetables for keeping the 
blood pure and free from poisons. The purple com- 
plexion of some Scotch people is doubtless due to an 
insufficient supply of green vegetables. In Ireland, at 
least that part of the country where buttermilk and 
potatoes (not peeled, but boiled in their skins) are still 
the staple foods, beautiful complexions are quite 
common. 

A Lesson from Nature. 

When shall we learn to follow nature in this matter? 
In the garden and the field we can gather produce that 
is infinitely more suitable for the health of our bodies 
than the fruit we import from other countries, and 
which is far less valuable for winter use in a climate 
such as ours. With a little forethought, our farms and 
gardens will supply us with foods the whole year round, 
and no elaborate or costly methods are necessary to 
preserve them for our use. 

For many years the author has endeavoured in his 
writings in the press and upon the platform, to arouse 
the attention of the public in these matters, and he is 
thankful that the pioneer work he has done now begins 
to bear fruit. When he first began to appeal for the 
need of reform in the use and preparation of garden 
vegetables, he could only support his claims by the 



A llook about Salads 5 

beneficent results he had seen follow the adoption of his 
suggestions, but to-day he is able to see his conclusions 
supported by the maturest science of France, America 
and Germany. 

The First Salad. 

A salad, it is needless to say, is an ancient form of 
food, for the first herb found edible by man was the 
first salad. It is only through the predominance oi 
cookery that we have lost acquaintance with many 
varieties of uncooked herbaceous foods which are both 
wholesome and agreeable. What we call salad-dressing 
— the application of oil and vinegar, which completes 
and energizes the meal of herbs — is also no novelty. 

Salads are regarded too much as extras in England, 
and, eaten at the close of a full meal, receive but 
little attention. Labouring men often eat salad with- 
out knowing it. Bread and onions form the dinner of 
many an agricultural labourer, and the Yorkshire 
ploughman's salad is made of young onions and lettuce, 
a teaspoonful of treacle to two tablespoonfuls of vinegar, 
and a seasoning of pepper. In salad bowls we often 
see the herbs served wet, but in salad-eating countries 
they are kept dry. English visitors to France often 
wonder at seeing a woman whirling a wire basket full 
of green stuff in the air. The materials for her salad 
have been washed, and she is drying them by centri- 
fugal motion. In France the ingredients for salads are 
selected and when dried are placed in a bowl in whole 
pieces,whilstinour own country they areusually shredded 
or minced. The English method makes the daintier 
and more appetizing salad, in the writer's judgment. 
The combinations of herbs for salad are innumerable, 
and the dressing appears to be uniform — oil and vinegar, 
or cream and vinegar. The Spaniards say that for a 
perfect salad a miser should administer the vinegar, 
a spendthrift the oil, and a madman should mix it. 



6 A Boof^ about Salads 

The Good Old Times. 

» Time was when in England much suffering prevailed 
for want of sufficient garden vegetables. Our Anglo- 
Saxon forefathers ate much flesh food ; they lived 
almost wholly on beef and beer. The Maids of 
Honour to Queen Elizabeth, and even the Queen 
herself, breakfasted on beefsteaks and beer. During 
Elizabeth's reign, however, a change took place, which 
dispensed with the necessity of living about half the 
year on salt meat, through the introduction of salads 
and other garden vegetables^ Mr. Gibson Ward, 
F.R.Hist.S., in The Cause and Spread of Leprosy y says : — 

The simple fact of the introduction of the growth of 
green vegetables into these islands was sufficient to do 
for the people what all the art of the doctors could not 
do — improve their health and remove pestilence from 
amongst them. It was not until the end of the reign of 
Henry the Eighth that any salads, carrots, turnips, and 
other edible roots were produced in England. The wealthy 
had imported vegetables before that time from Holland 
and Flanders, and Queen Catherine, when she wished for 
a salad, was obliged to send for it by special messenger 
to the Continent. 

The farmers had no roots or clover, and could not 
fodder their cattle through the winter, so that the 
greater number had to be sold for what they would 
bring, to be pickled and hung up just like bacon is 
to-day. The English at this period lived for the 
greater part of the year on salted flesh, with scarcely 
any vegetables. Their blood was deprived of the 
necessary alkali, the vehicle for conveying oxygen to 
purify it, and to burn up the carbonaceous materials of 
the food ; and it was deprived likewise of the substance 
that excludes from the venous blood the excess of phos- 
phates and lime, soda, and the like ; so that nearly 
every power given to the blood by nature to keep man 
healthy was destroyed. 



c 



A Book about Salads J 



When garden stuff: won a place in the diet of the 
people, its use became general, and in time the old 
English salads were introduced. In 1680 John Evelyn 
published his Metaria y a IZook about Sa/ZetsJ Here, in 
the quaint style of the time, the author speaks of the 
u Glorious Author of nature who has given to plants 
such astonishing properties : such fiery heat in some 
to warm and cherish ; such coolness in others to 
temper and refresh ; such quickening acids to compel 
the appetite ; such vigour to renew and support the 
natural strength ; such ravishing flavour and perfumes 
to recreate aud delight us." It is most interesting to 
observe how the latest food research is demonstrating 
the wisdom displayed by John Evelyn. We have 
scientific evidence now to show that dietaries from 
which green stuffs are excluded are detrimental to 
health. Physiological science isdemonstrating that these 
tood stuffs assist in digestion and promote metabolism. 

Poison Antidotes. 

The late Dr. Lahmann has given the name of "food 
salts" to the mineral substance in vegetables. They 
supply the body among other things with potash, lime, 
and soda, which assist in the breakdown and elimination 
of poisonous substances produced by the wear and tear 
of the body. 

Dr. Lahmann states that " Blood which contains too 
little soda cannot regulate the gas exchange of the blood 
and the tissues ; an excessive accumulation of carbonic 
acid takes place in the body, the oxidation — that is, 
the manufacture of carbonic acid — being comparitively 
unhindered, whilst the excretion of carbonic acid is 
rendered difficult." The vegetables which contain the 
most soda are spinach, summer endive, radishes, carrots, 
dandelion, leek ; among fruits, the apple and straw- 
berry. Ordinary food is deficient in lime. It is Dr. 



8 A Book about Salads 

Lahmann's opinion that rickets, stunted, irregular teeth, 
and the tendency to disease of the bones generally, may 
be traced to an insufficient supply of lime salts in the 
food. Salad foods are rich in lime as well as soda. For 
example, the onion has twenty-two per cent., cabbage 
and lettuce fourteen, radish fourteen, celery thirteen, 
turnips and carrots eleven, eggs ten, and cereals two to 
three : flesh two, poultry three per cent, of lime in 
the total analysis of the ash. 

Anjemia Curable by Diet. 

Anaemia. — Green vegetables are also rich in iron of 
a soluble quality, which is invaluable in all cases of 
anaemia. In one hundred parts of the mineral substance 
of vegetables the leek contains eight parts of iron, 
cabbage and lettuce five, nettles four, spinach three, 
radishes and onions two, while celery, cucumber, 
summer endive, potato, wheat, oats, rice and walnuts 
have each one per cent. The Pitman Health Food 
Stores, Aston Brook Street, Birmingham, supplies these 
vegetable food salts in jars ready for use. 

The use of wholemeal bread, made from finely 
ground wheat, daily, with six to eight ounces of the 
vegetables named, eaten raw or steamed, will supply 
the body with all the iron it requires. 

The writer has no hesitation in recommending these 
foods in the treatment and cure of anaemia. 

It has long been recognised that anaemia is caused 
by absence of iron from the blood, and this has led 
physicians to prescribe mineral iron, provided by the 
chemist, for this ailment. But Professor Bunge, the 
eminent physician and chemist, in his work on "Physio- 
logical Chemistry," demonstrates that iron is practically 
useless as a medicine, and says : " So far it has not been 
proved that any part of the inorganic preparations of 
iron given in the small quantity which is necessary in 



A Book about Salads 9 

order to avoid digestive disturbances (1*5 to 3 grains) 
is absorbed either in man or in smaller animals. If large 
quantities of iron be given, or if the administration of 
small doses be continued over a long period, part of the 
iron passes the intestinal wall, but it cannot be ascer- 
tained whether this iron is assimilated. 

" Even if the assimilation of inorganic preparations 
of iron be granted, it is indisputable that the iron which 
exists in normal food, in the form of organic com- 
pounds, is far more readily and more completely 
absorbed. Hence there is in no case any reason to 
prescribe preparations of iron for the production of 
haemoglobin in people who take their regular food 
with a good appetite." 

Professor Bunge has shown that wholewheat and 
bran are rich in iron, and has demonstrated that it is 
assimilated by the digestive apparatus and converted 
into haemoglobin. The Wallace Biscuits and Foods 
are pure and made from wholewheat finely ground. 
Grape-Nuts is also an entire grain food containing the 
mineral'salts. It is pure and wholesome. 

Salad Essential. 
It will thus be seen that salads and garden stuff are 
a most essential part of the daily food. No day should 
go by without their being supplied at one or more 
meals — either steamed and served with the mid-day 
meal, or as a salad for the evening meal. Salad, if well 
chewed, does not cause flatulence. That distressing 
ailment is, however, often caused by fruit. Fruit 
and salad should not be eaten at the same meal by 
those who suffer from impaired digestion. Green stuffs 
boiled in the orthodox wasteful way do cause flatu- 
lence, but not when they are steamed. Uncooked 
greens digest in half the time required for the digestion 
of greens boiled in plenty of water, and thus robbed 
of their precious medicinal properties. Those who 



10 A lioof^ about Salads. 

suffer from tendency to gout and rheumatism, skin 
troubles, and from cold, will find relief by using these 
valuable foods more freely. They are vastly superior 
to fruit for purifying the blood and refreshing the 
complexion. 

It is not overstating the case to assert that the 
neglect manifested in this country in the provision of 
salads and other vegetables, and the wasteful methods 
employed in cooking them, are responsible for many 
of the diseases from which we suffer. Happily, physio- 
logical science is coming to the rescue of the race, and 
demonstrating how imperative is the human need for 
a proper supply of mineral constituents of food. 

An Authoritative Opinion. 
An eminent authority, a physiologist of such dis- 
tinction as Professor Armand Gautier, Member of the 
Academy of Medicine, Paris, in a valuable book lately 
published, V alimentation et les Regimes, states that, "As 
animal substances furnish through the chemical changes 
an excess of acids, it is necessary that they should be 
counterbalanced by the bases of vegetables. We do 
not yet understand the amazing process by which 
plants seize and transform the potash and other salts 
from the soil into organic salts and acids. The function 
in the body of the alkaline salts is to assist in the 
elimination of poisons with which they unite. Salts 
of lime and magnesia are as necessary as alkalines, and 
are best supplied in the organic form as found in 
plants. Iron is supplied by vegetables, and phosphorus 
is abundant in grains and eggs. . . . In towns the 
people spend too much on meat and alcohol, and vice 
grows by leaps and bounds. Vegetables are less and 
less used, and children are becoming nervous and sub- 
ject to eczema. To imagine that much protein makes 
up for lack of vegetable food is a fatal and dangerous 
error." 



A "Book about Salads l I 

Experimental Research. 
The Hospital of August 20, 1898, reported the 
results of some experiments carried on by Dr. Luff, 
M.D., B.Sc, etc., the object of which was to ascer- 
tain the relative influences exerted by the mineral 
constituents of various vegetables on the solubility of 
sodium biurate at the temperature of the human 
body, and on that of the deposits which it forms ; 
also to ascertain the influence, if any, exerted by 
these constituents in retarding the conversion of the 
sodium quadriurate contained in the fluids of the 
body in gout into the biurate. The vegetables 
employed were spinach, Brussels sprouts, potato, 
asparagus, savoy cabbage, French beans, lettuce, beet- 
root,winter cabbage, celery, turnip tops, turnip, carrot, 
cauliflower, seakale and green peas. It was demonstrated 
that the presence of even a minute quanity of the 
mineral constituents of all these vegetables — except 
peas — increased the solubility of sodium biurate. 

The whole of the experiments carried on by Dr. Luff 
are described at length in the Goulstonian Lectures for 
1898. The solvent power of spinach, for instance, 
was found to be high, and the most exact imitation 
attainable of the ash of spinach was then prepared in 
the laboratory, and was found to exert a retarding 
influence on the solubility of the sodium biurate, while 
the natural product greatly promoted this solubility. 
Dr. Luff concluded that "in the natural ash (of the 
vegetable) there is some combination of the mineral 
constituents which cannot be artificially imitated and 
on which the solvent effect depends." This authority 
gives the first place to sphiach, as an article of food, 
where the tendency to gout has to be combated. 
Brussels sprouts and French beans come next on the 
list, and are followed by cabbage, turnip tops, turnips 
and celery. Drugs as remedies are apparently useless. 



12 A Book about Salads 

Dr. Walker Hall, author of Purin 'Bodies in Food 
Stuffs, states that "substances that solute uric acid in 
the test tube are of little or no use in increasing the 
output of uric acid in the body. When drugs do 
increase or diminish the uric acid excretion, they act 
by directly affecting the cellular processes of the body 
and not by dissolving out the uric acid deposits." This 
is a most important conclusion, and seeing that it is 
based upon strong evidence, it is likely to have a con- 
siderable influence in the treatment of uric acid disease. 

The writer heard Dr. Nyssens, of Belgium, in a 
lecture at a congress of scientists in Paris, tell of his 
success in treating such diseases as anaemia, diabetes 
and Bright's disease, after all other means of cure had 
failed, by freely administering green food in the form 
of salads and steamed vegetables. 

If, as we have seen, the mineral constituents in 
vegetables are so valuable, surely the greatest care should 
be taken that none be wasted. There is undoubtedly 
great waste of these precious food salts in the ordinary 
methods of cookery employed by the British house- 
wife. It would seem — from a reference to the recipes 
of most cookery books, that the greatest possible trouble 
is taken to get rid of them rather than to ensure their 
preservation. 

Wasteful Cookery. 
I once listened to a teacher of scientific (?) cookery 
instructing a class of mothers and housekeepers in the 
art of making onion sauce. They were told to " boil 
onions for a time in plenty of water, and then pour 
the water away ; return the onions to the saucepan 
and boil in fresh water until tender, and again pour 
the water away. Then make a thickening in the 
ordinary way, and serve." This teacher said, finally, 
that " if onion sauce were made in that way it would 
never make the breath smell." 



A 'Book about Salads 13 

Equally wasteful methods are described in most 
cookery books. It is certain that if any housewife 
would take the trouble to preserve the water in which 
vegetables have been boiled and place it in a vessel in 
the oven until the water has evaporated, she would be 
shocked to find how much precious food she wastes 
by the common method of boiling her green and root 
vegetables. 

If about 1 2 ounces of cabbage is boiled in the 
ordinary way and the water retained and evaporated, 
the solid part that remains will be found to weigh half- 
an-ounce. If the same quantity of cabbage is steamed 
another day and the water used for steaming also 
evaporated, the solids remaining will amount to a 
grain or two, and only cover the bottom of a teacup. 
The men in the home should refuse to eat the washed- 
out greens so often served with their food. It is far 
better to eat greens in the form of salad than to put 
into the stomach a mass of valueless rubbish such as 
boiled greens. 

The common objection to steaming vegetables is that 
they become blanched and lose their colour, and that 
steaming is cumbrous and troublesome. It is such 
paltry excuses as these that are offered when we appeal 
for reform in cooking, but no true " housewife " will 
be swayed by such considerations. 

The Complexion and Obesity. 

Ladies should know that these mineral constituents 
freshen the complexion and prevent obesity. The most 
suitable diet in cases where there is a tendency to make 
flesh is one in which green vegetables have a prominent 
place. The following is an example ot such a dietary: — 
First meal, salad with nut cream, quite crisp whole- 
meal toast, buttered cold, freshly infused weak tea. 
Second meal, three ounces of almonds grated, or roasted 
to a pale brown, eight ounces of fresh fruit, a small 



14 A 'Book about Salads 

piece of wholemeal bread. Third meal, six ounces 
steamed vegetable with a sauce, and one ounce grated 
cheese, wholemeal bread toasted and buttered, a cupful 
milk and water. Three teaspoonfuls "Roborat" Wheat 
Extract may be added to the food. This diet will 
cause the body to use up its store of adipose tissue, and 
will abundantly sustain the bodily strength. 
Physical Decay Postponed. 

The refusal of our women to reform in this matter 
is detrimental to all who are in their care, and in the 
case of elderly people, if properly prepared vegetables 
are absent from their daily food, the joints and muscles 
become stiff owing to the accumulation of poisons pro- 
duced in the body and introduced by certain foods. 
The solvent power of the alkaline salts of green veget- 
ables stays the advent of old age. 

We cannot do better than quote from the late 
well-known Dr. Hunter, of Smedley's Hydro, in a 
lecture on Saline Starvation in 1882. He said : — 
" There are many forms of degeneration ; one form 
seems to be due to saline starvation. Physiologists 
have talked too much of the nitrogen and carbon of 
food from which few can escape if they can get food 
at all. But of the other half-dozen elements, all equally 
essential to life, and some more essential to health, we 
have heard but little since Liebig died. And yet 
these are the very elements which many who try to 
be well fed are starved in. Some are exceedingly 
soluble and are easily lost by careless or foolish cookery; 
others reside near the skin or husk which a false taste 
excludes from our tables. 

Animal Instinct. 

It is an old and cruel experiment, that of the old 
French academicians, who fed dogs on washed flesh 
meat until they died of starvation. The poor animals 
soon became aware that it was not food, and refused 



e/f Bool^ about Salads. 1 5 

to eat it. Were our instincts as natural, no charming 
of the eyes or tickling of the palate by our cook would 
persuade us to swallow these washed foods that deceive 
us into weakness. When vegetables are soaked in cold 
water to keep them fresh, when they are blanched in 
hot water to please our eyes, or when they are boiled 
and their essence drained off so that we may eat the 
depleted residue, those soluble salts are almost entirely 
extracted. Bread was at one time the 'staff of life,' 
but it could scarcely have been white bread. Of it 
one pound contains about seven grains of potash, or 
nearly twenty grains less than a pound of brown bread. 

" Potatoes, if peeled, steeped, and boiled in plenty 
of water contain only about twenty grains in the 
pound, as against thirty-seven if boiled in their skins. 
Cabbages and all leafy vegetables lose much more, as 
the water goes through every portion of their structure. 

" No wonder if this generation finds itself degener- 
ating. Like a ship built of rotten timber, it goes very 
well in good weather and with a light load; but when 
one can neither bear an average load, nor undergo 
unusual fatigue, let him cross-question his cook." 

In the face of such evidence surely every sensible 
person will give the most earnest consideration to this 
matter of the wise use of green and root vegetables, 
and the preservation of their invaluable food salts by 
sane method of cookery. 

Vegetables Easily Digested. 
Before salads can be popular two common objections 
to their regular use should be overcome. The chief 
is that they are indigestible, and cause flatulence; but 
this is not true. The trouble is caused by the way 
they are eaten. Salad needs thorough mastication, 
and if it is not eaten carefully it will cause disturbance. 
This applies equally to other foods. Those not accus- 
tomed to salad or steamed vegetables will experience 



i6 



A Boof^ about Salads. 



flatulence for a time, but it will be in the intestines, 
and not in the stomach. It is an evidence that the 
food salts are combining with undesirable substances, 
and producing gases. These will pass away in a few 
days, and so long as salads are well chewed no dis- 
comfort will be experienced. It is a fact that ordinary 
boiled cabbage requires 5 hours for digestion, whereas 
only 2j^ hours would be required for its digestion if 
it were eaten raw. 



Diagram showing 
varieties of mineral 
crystals formed in the 
cells of vegetables. 
When the common 
and wasteful method 
of boiling vegetables 
is used, these crystals 
— and similar sub- 
stances not built into 
crystal form — are dis- 
solved, and thegreater 
part passes away in 
the water. 

This diagram has 
been specially pre- 
pared for the author 
by Mr. Abraham 
Flatters, F.R.M.S., of 
Messrs. Flatters and 
Garnett, Microscop- 
ists, Manchester. 



A Good Soap. 
I would like to draw the attention of my readers to 
McClinton's soap, made by D. Brown and Son, of 
Donaghmore. This soap is not made with the strong 
soda commonly used in making soap, but with the ash 
of certain sea plants. After repeated suggestions and 
pressure on my part the firm have produced a beautiful 




*A Boo^ about Salads I J 

soap made from purely vegetable oils. It has a delightful 
creamy feel on the skin. McClinton's soap prevents 
chapped hands and roughness. It is to be hoped that 
Messrs. Brown's enterprise will be compensated by a 
good demand. Many of the soaps advertised as made 
" from pure vegetable oils " contain a large proportion 
of tallow. 



SALAD MATERIALS. 

First as to materials, or " furniture," to use John 
Evelyn's quaint phrase. Happily there is no time of 
the year when the " furniture " for salads is not avail- 
able. Even without that grown out of season, a liberal 
variety remains. It should also be remembered that 
the forced on vegetables are far less wholesome at all 
times than those which mature at their natural season. 

A salad is a particular composition of certain crude 
and fresh herbs, eaten with some acetous juice, oil, 
and salt. It may be made of materials ready at hand 
requiring neither fire nor attendance. The frugal 
French and Italians gather almost anything green and 
tender, including tops of nettles, so that any field or 
hedgerow affords a salad. 

Even a small well managed garden could be made 
to supply the following herbs and vegetables : — 

October, November, December. — Celery, cresses, 
radishes, tomatoes, lettuce, endive, Brussels sprouts, 
cabbage, chicory, beets, onions, and scorzonera. 

January, February, March. — Endive, succory, sweet 
fennel, celery, onions, rampions, radishes, turnips 
(young), mustard and cress, scurvy grass, tomatoes, 
sorrel, scorzonera, and beets. 

April, May, June. — Sweet chevril, chives, lettuce, 
burnet, rocket, tarragon, balm, dandelion, mint, sampier, 



1 8 A Hook about Salads 

shallots, purslane, chicory, tomatoes, radishes, sage 
tops, parsley, trip madame, and pea pods (young). 

July j August, September. — Same as April, May, and 
June, with the addition of nasturtium leaves and flowers. 
Turnips, carrots, potatoes, parsnips, and cauliflower can 
be had the whole year round, and when steamed they 
are delicious in salads. 

Artichoke. — When peeled and sliced this root 
makes a welcome addition to salad " furniture." It is 
crisp and a little hard to masticate for those whose 
teeth are not so good, in which case it may be steamed. 
Artichokes will grow on any rough piece of ground. 
Cookery : Pare and clean the artichokes, and cook in 
steamer. Arrange in a dish and pour a sauce over (see 
page 32). Or, after steaming, put in an earthenware 
pot with a little butter, also place a little in the centre 
of each artichoke. Sprinkle well with grated cheese. 
Cover the vessel, and cook about 1 5 minutes. 

Asparagus. — The tender shoots are very useful for 
salad, and when more mature can be used when 
steamed. The early kinds cannot be recommended as 
their growth is stimulated by animal urine, which no 
doubt, imparts to them some uric acid derivative. If 
this vegetable were cultivated without animal manures 
there is no doubt that anyone could use it with 
advantage. Asparagus should be steamed, not boiled. 
It may be served plain or with any kind of sauce. 

Balm is commonly found in English gardens, the 
leaves and tops being used in salads. John Evelyn, an 
old writer, says, "it is cordial, exhilarating, sovereign 
for the brain, strengthening the memory and power- 
fully chasing away melancholy." The fresh sprigs put 
into wine or other drinks during the heat of summer 
impart a marvellous quickness. This noble plant yields 
an incomparable wine, made as is that of cowslip 



A "Book about Salads 1 9 

flowers. In Gerard's time the juice was used to glue 
together green wounds. Pliny and Dioscorides speak 
of it being applied to close up wounds without any 
peril of inflammation. 

Beet, of which there are red and white kinds, the 
rib of the white beet when steamed is much liked. 
The red beet is the kind most commonly used ; after 
steaming it is cut into slices and added to salads, or 
eaten with a little vinegar. Tie the young leaves of 
white beetroot, and cook in their own juice like 
spinach. Mid ribs of leaves, wash and remove them, 
and steam until tender. Serve with grated cheese. 
Wash beetroot carefully without cutting or scraping it. 
Young ones are tender after an hour's boiling, old 
ones after four. In winter put the root in cold water 
overnight to make it tender. After boiling, drop into 
cold water a few minutes, when the skin will come off 
if it is rubbed with a cloth. 

Burnet is an old-fashioned English herb, called by 
the French and Italians, Pimpinella. In Italy it is so 
highly prized that it has passed into a proverb : — 

"L' Insalata non e buon, ne bella 

Ove non e la Pimpinella." 
" That salad is neither good nor fair, 

If Pimpinella be not there." 

Burnet has a flavour quite its own, rather like that of 
cucumber. It is quite easily grown. 

Cabbage, Brussells Sprouts, Broccoli or Cauliflower 
are obtainable the whole year round. They should be 
steamed, and served plain or with one of the sauces at 
pages 32 and 33. 

Finely-shredded white and red cabbage is most useful 
for salads. 

Celery is a very useful plant for winter salads ; alone, 
without admixture of other materials the blanched part 
is delicious. The outer pieces should be steamed. The 



20 zA Book about Salads 

root when washed and browned in the oven makes a 
good substitute for coffee. It is widely known that 
celery contains an antidote for rheumatism. 

Corn Salad or lamb's lettuce is common in the South 
of France where it is called mache and grows wild. 
That cultivated in England is not so nice of flavour, 
but it can be grown easily. It is known to botanists as 
Valerionella Olitoria. 

The Chive is the smallest, though one of the finest 
flavoured of salad plants. It is a hardy perennial, and 
said to be a native of Britain. The bulbs are very 
small, and the leaves are long, slender and pointed. 
Chives are very hardy, and require no attention during 
their growth, except to keep them free from weeds. 
When the leaves are gathered for use, if they are cut 
close, others will shoot up in succession. A bed will 
last three or four years ; after which time it must be 
renewed. Chives should be grown in every garden. 

Chicory, or Christmas salad can be grown easily for 
winter salad, either from seeds or well grown roots. 
Both the leaves and roots (the latter steamed) may be 
used for salad. Chicory root when roasted and ground 
is used in many countries as a substitute for coffee. 
Ordinary coffee is much adulterated with chicory. 

Cucumber is procurable during six months of the 
year ; it has been extensively used from the earliest 
times. Many foolish ideas are in circulation as to the 
unwholesomeness of this vegetable. It is commonly 
reported that cucumbers are very indigestible, but the 
fault lies in the improper way they are eaten. If well 
masticated they will be digested with ease. Cucumbers 
are usually eaten with vinegar, but they are delicious 
when steamed and served with a sauce or grated cheese. 

Dandelion. — The tender leaves of this plant are 
much used in France in salads. The plant possesses 



Jt Book about Salads 2 1 

distinct tonic properties. The leaves are sometimes 
soaked in water to reduce the bitterness. Dandelion 
roots when roasted make an excellent substitute for 
coffee. If placed in a gentle heat in the greenhouse in 
winter a delicious salad may be provided. 

Endive is grown in considerable quantity in China 
and Japan. It is easily grown in Britain, and by judicious 
culture and successive sowing, may be obtained during 
autumn, winter and spring, when few vegetables are 
furnished for the table. The leaves are bitter when 
exposed to the air, but not when they are tied together, 
by earthing up the plants, or by covering them with pots. 

Fennel is a very ancient plant, and if not a native, 
is at least naturalised in Britain. 

Horse Radish is procurable all the winter, and useful 
either grated or in shavings tempered with vinegar and 
a little sugar. 

Lettuce. — John Evelyn says that " it breeds the 
most laudable blood. " Augustus attributed his recovery 
from a dangerous sickness to the use of this vegetable, 
and erected a statue to it. 

The Emperor Tacitus used to say of lettuce "Som- 
num se mercuri ilia sumptus efFusione." 

Galen tells of using it in his youth and also in age 
to his great advantage. 

Lettuce is delicious when steamed. The whole plant 
should be thoroughly washed. Place in a baking pan 
with about an inch of water, cover with a lid, and cook 
until tender. Serve with a gravy made with butter, 
pepper and salt, thickened with a beaten Qgg t 

Mustard and Cress. — These pungent salads are 
easily grown, a constant supply being obtainable by 
sowing a portion of seed every week,and with moderate 
artificial heat throughout the winter. The forced kind 
sold as mustard in Coven t Garden is grown from rape 



22 cA Boof^ about Salads 

seed. If the seeds of mustard are strewn on wet flannel, 
or on cork floating on water, they put forth tender 
leaves, and thus in a few days a salad is produced at 
the winter fire-side. Mustard and cress possesses good 
tonic and stimulant qualities. 

Nasturtium. — The leaves and flowers are used in 
many countries as salad, the green pods are collected 
and pickled. They are valuable for cleansing and 
purifying the blood. The flowers are very useful for 
decorating salads, and a very good effect can be made 
with steamed carrot, beetroot, minced spinach or other 
vegetable. 

Onions were deified in Egypt. Herodotus states that 
whilst they were building the Pyramids there was spent 
upon this root ninety tons of gold among the workmen. 
The Israelites were so fond of onions as to be willing 
to go back to slavery for love of them. 

The large round white onions are best ; shallots 
and scallions are called " appetites " by the French. 

Rosemary. — The leaves are no use for salads, but the 
flowers, which are a little bitter, are always welcome 
in vinegar. 

Radishes are an invaluable part of salad "furniture." 
The young seedling leaves and roots can be raised 
throughout the year, if desired. 

Pliny celebrated the radish above all roots, and in 
the Delphic temple was to be seen a radish of solid 
gold. It is said that Moschius wrote a whole volume 
in its praise. Radishes are rich in soda, and are bene- 
ficial in most cases of dyspepsia. When the teeth are 
so poor that this vegetable cannot be thoroughly masti- 
cated, it may be steamed with tops and served with 
butter and seasoning. 

Rampion. — The tender roots are eaten inthespring, 
like radishes. 



Jl Book about Salads 23 

Scorzonera is a succulent root that was formerly 
much more used than now ; it was supposed to possess 
an antidote to the poison of snakes. It is indigenous 
to Spain, and when properly prepared makes a very 
pleasant addition to the list of culinary vegetables. 
Scorzonera is a hardy perennial ; the root is thin and 
spindle-shaped, covered with a dark brown skin, but 
white within and containing a milky juice. The roots, 
like those of parsnips, remain uninjured in the ground 
throughout the winter. The whole plant is somewhat 
bitter. To overcome this quality the roots are scraped 
and steeped in water previous to being used. 

Sage. — John Evelyn says " it is a plant endowed 
with so many and wonderful properties, that the 
assiduous use of it is said to render man immortal. 
The tender tops of the young leaves and the flowers 
may be used in salads, but should not dominate." 

Skirrett is a root that was formerly much more 
prized than it is at present. It is indigenous to China, 
possibly its peculiar sweetness has caused it to go out 
of use. From eight ounces of Skirrett one and a half 
ounces of sugar have been extracted. 

Salsify or Vegetable Oyster. — Scrape the roots 
and place in water, to which a little lemon juice has 
been added, cook them whole in water with a little 
salt and lemon juice, stand aside to cool, then cut into 
slices with a silver knife and fry brown in butter to a 
golden colour ; or steam the roots in the ordinary way 
when they may be sliced and added to salads. 

Sampier grows on the cliffs on the south coast, but 
is cultivated by the French. It is aromatic, and sharpens 
appetite ; by some it is preferred to more pungent herbs. 

Sorrel, of which there are various kinds, including 
the wood sorrel, with dainty and tender leaves. The 
plant grows freely in fields and meadows throughout 



24 ^ Boo\ about Salads 

the British Isles ; it is similar to garden rhubarb, in 
food and medicinal properties. In France, sorrel is 
highly prized and much used as a salad. 

Spinach is not used in a salad, but cooked to a pulp 
in its own juices. It possesses laxative properties. 

Scurvy Grass. — The cultivated kind, and especially 
that grown near the sea is sharp, biting and hot of 
nature, like the Nasturtium. Use a few tender leaves 
only in salad. 

Tansy. — Grown in English gardens, used for correct- 
ing female irregularities. Owing to its dominant relish 
Tansy should be mixed sparingly in salads. 

Tarragon is hot and spicy, and the tops and young 
shoots should be used. John Evelyn says that " 'tis 
highly friendly to the head, heart and liver." This plant 
is used for making Tarragon Vinegar. 

Trick Madame or Stone Crop. — The tops and 
cemata, when young and tender are dressed like Purs- 
lane, as an ingredient for salad. 

Turnip. — The fully grown kinds,after being steamed 
are delicious additions to salad, or if grown under glass 
until they are as large as radishes they can be used 
uncooked. When steamed in this way, unpeeled, they 
have a very fine flavour. 

Tulips, Asphodels or Daffodil, were used as salad 
in Hesiod's days. Coriander and Rue were frequently 
used in Pliny's time, and eaten by the old painters in 
the hope of preventing blindness. 

Vine. — The tendrils and young shoots have an 
agreeable soft acid flavour, and are pleasant mingled in 
salads. 

Vegetable Marrow when steamed can be added to 
salads. 



i/i Bool^ about Salads 25 

Water Cress is invaluable. The writer has found 
it of great service in purifying the blood. It possesses 
considerable medicinal qualities, and contains iodine, 
iron, and potash. It is immensely useful in removing 
scurvy, skin troubles and rheumatic symptoms. When 
the teeth are so poor that water cress cannot be eaten 
with comfort, it may be steamed and eaten with a 
little butter and seasoning. 



SALAD MAKING. 

In the ingredients of a salad every plant should bear 
its part, without being overpowered by some herb of 
a stronger taste. To quote John Evelyn, — " they 
should fall into their places like the notes in music, in 
which there should be nothing harsh or grating." 

Preparatory to dressing, the ingredient, should be 
freed from all worm eaten, flimsy, cankered, dry, 
spotted or otherwise defected leaves. They may then 
be washed, stood a few minutes in salt and water, left to 
drain a little in a colander, and lastly laid in a clean 
coarse napkin and swung gently to and fro. They are 
then ready for arranging in the salad bowl, to be served 
with one of the dressings on page 30. Salads should 
be made about half an hour before they are required, 
or they spoil. 

Oil as an ingredient for salad dressing is generally 
disliked by the British ; it would be tolerated more if 
the oil and vinegar were well shaken together into an 
emulsion. Cream, and the yolk of an egg are both 
excellent substitutes for oil. 

Vinegar. — Much is said by hygienists of the fearful 
harm caused by the use of vinegar, but there is no 
proof that it is hurtful if used in moderation. I have 
known it to be distinctly beneficial in nausea and 



26 c/t Boo\ about Salads 

bilious sickness. Lemon juice which is often recom- 
mended in place of vinegar, in these cases would have 
increased the nausea and sickness. The best vinegar 
for salads is that called " white wine," but pure malt 
vinegar is also good. 

There should be discreet mixture of oil, vinegar, and 
salt. It is not necessary to use pepper in salads as the 
needful pungency is supplied by mustard and cress, 
radishes, onions, and water cress. The German house- 
wife forms saffron with honey into balls, which when 
dried she reduces to powder and sprinkles it over salad. 

To reduce the biting quality of capsicum it should 
be modified in this manner : Take one ounce Cayenne 
pepper, add a pound of wheat flour, knead into a dough 
with a little milk, shape into finger rolls, bake until 
hard and brown, not scorched, then grate or pound 
in a mortar, and keep for use as required. 

Onion juice is nice for adding to salads. When 
required a little onion should be grated and the juice 
pressed out with a knife. 



SALADS. 

Hard-boiled eggs and tomatoes may be 
added to the following salads at pleasure. 

Apple Salad. — Pare and cut into small pieces several 
solid tart apples ; mix with them an equal quantity of 
celery. Cut into pieces of similar size. Thoroughly mix 
and dress in a salad bowl. 

Artichoke Salad. — Steam some small artichokes 
and leave them to cool. When cool, drop into the 
middle of each one drop of onion juice ; cut into 
suitable pieces and place on lettuce leaves in a salad 
bowl. Pour salad dressing over them. 



e// Hook about Salads 2 J 

Beetroot Salad. — Slice one or two cold boiled 
beetroots into a salad bowl. Pour salad dressing over 
them. 

Broccoli Salad. — Steam a head of broccoli and set 
aside to cool. Add a little steamed carrot, and serve 
with dressing. 

Carrot Salad. — Clean a few carrots, slice and steam 
until tender. Then place in a salad bowl, with vinegar, 
chopped onion and celery and two bay leaves. 

Cauliflower Salad. — Boil or steam a cauliflower, 
and put it into cold water. When cold, break it into 
pieces and dry on a napkin. Add two shalots, and 
parsley finely chopped. Place in a salad bowl and pour 
dressing over. 

Celery Salad. — Cut the tender parts of two heads 
of celery into small pieces. Rub the salad bowl with 
shalot ; put in the celery, garnish with hard-boiled 
eggs, and serve with a dressing. 

Cabbage Salad. — Shred finely the tender part of a 
white cabbage, place in a salad bowl with sliced tomato 
and hard-boiled egg. Serve with a dressing. 

Cucumber and Tomato Salad. — Peel and slice a 
cucumber and two tomatoes. Place in a bowl in alter- 
nate layers, and serve with a dressing. 

Endive Salad. — Wash the inside leaves of two heads 
of endive, dry them and place in a salad bowl with 
finely chopped shalot. Pour dressing over. 

Italian Salad. — After cooking one carrot and one 
turnip in soup, slice them. When cold, mix with two 
boiled potatoes and one beetroot, also sliced. Add a 
very little onion, and pour dressing over. 

Lettuce Salad. — Prepare the tender leaves ot a 
lettuce and stand them in cold water. Dry them and 
place in a salad bowl. Pour over salad dressing con- 
taining olive oil. 



28 e/f "Book about Salads 

Lettuce Salad No. 2. — To the above ingredients 
add half a teaspoonful each of tarragon, chevril, parsley 
and chives. Toss a little, and serve with a dressing. 

Onion Salad. — Peel and slice two large Spanish 
onions and a portion of cucumber. Place in iced water 
fifteen minutes ; drain and dry them on a cloth. Arrange 
in alternate layers in a bowl, and pour dressing over. 

Tomato Salad. — Scald tomatoes in boiling water 
for a minute, cool, peel, and cut them into thin slices, 
and put them into a bowl with a few lettuce leaves, 
and pour dressing over. 

Turnip Salad. — Steam a few young turnips without 
peeling them, add a bunch of chopped watercress and 
a finely-shredded onion. Serve with dressing. 

Watercress Salad. — Wash three or four bunches ot 
watercress and drain. Slice four cold boiled potatoes. 
Mix and place in a bowl. Pour dressing over. 

Lima or Butter-bean Salad. — Place a small cupful 
of beans previously cooked, with two potatoes and a 
portion of beet sliced and arranged according to taste, 
in a salad bowl. Serve with a little dressing. 

Nasturtium Salad. — Shred a lettuce finely; mingle 
with it a quantity of nasturtium leaves and two hard- 
boiled eggs. Place in a salad bowl and dot wi th nasturtium 
flowers. Serve with dressing. 

Potato Salad. — Cut four cold steamed potatoes into 
slices. Shred finely the tender part of celery. Chop very 
finely four sprigs of parsley andashalot. Mix and place 
in a salad bowl. Garnish with hard-boiled eggs and 
serve with dressing. 

Potato Salad No. 2. — To the above ingredients and 
one or two hard-boiled eggs, a little chopped chevril 
or chives. 



A TZooI^ about Salads 29 

WINTER SALADS. 

BY DR. BONUS. 

No. I. — Cut celery finely or lengthwise into shavings, 
add some carefully picked watercress, failing this corn 
cress or small cress, all to be cross-cut and forked into 
a tangle of green and silver. Dress sparingly with 
powdered loaf sugar. 

No 2. — Shave finely the white heart of a savoy 
cabbage and toss up with window-grown rape, mustard 
or small cress, and dress with oil, lemon juice and sugar; 
lemon rind having first been grated over. Fragrant and 
delicious. 

No 3. — Slice finely either salsify, carrot, parsnip, 
scorzonera, or a mixture of any of them, par-boiled 
and cooled. Dress with the broth of their boiling and 
lemon juice. Sprinkle with capers and olives, the latter 
being stoned. Garnish with tufts of parsley. 

No. 4. — Bake a beet carefully. When cool, peel and 
slice it finely, also the third part of a raw white onion. 
Grate over these lemon rind, and add its juice beaten 
with oil. A finely-shredded raw Jerusalem artichoke 
will add a fine nutty flavour to this excellent salad. 

Hot Winter Salad. — Take the heart of a savoy 
cabbage, slice very finely. Place in a covered pan with 
butter and a little Chili or white wine vinegar ; toss 
carefully till well heated through, but not long enough 
to blunt its crispness. Then place it in a bowl, pour 
the liquid over, add a dressing of sugar, grated lemon 
peel, and vinegar. 







30 A %oo{ about Salads 

SALAD DRESSINGS. 

Lemon juice may be used in place of 
vinegar in Nos. i and 2 if preferred. 

No. I . — -A mixture of half a teacupful each of cream 
and "vinegar, the yolks of two eggs boiled hard and 
powdered down, with a teaspoonful of mustard, one 
small teaspoonful of salt, half teaspoonful pepper. Mix „ 
and beat well together, and pour over salad. 

No. 2. — One teaspoonful each of dry mustard and 
celery salt, three teaspoonfuls of sugar, butter the size 
of a walnut, two-thirds of a teaspoonful of vinegar, 
yolks of two eggs beaten. Mix all together, put in a 
saucepan, heat until it thickens, stirring continually. 
Bottle when cold. Keep some time. 

No. 3 : A Simple Dressing. — Grate two hard-boiled 
eggs, add a dessert spoonful of fresh olive oil, stirring 
rapidly meanwhile. Add a little salt and one heaping 
teaspoonful of sugar. Lastly, add one teaspoonful of 
lemon juice diluted with two of water. 

No 4. — Three tablespoonfuls of lemon juice, two ot 
sugar, half-a-cup of whipped cream, thoroughly beaten. 

No. 5. — The juice of a lemon, a breakfast cupful of 
milk with the cream on, half a teaspoonful of mustard 
previously mixed, one hard-boiled egg chopped fine, 
pepper and salt to taste. Mix thoroughly, and pour 
over salad, which should stand half-an-hour, and be 
turned at intervals before serving. 

No. 6,— A breakfast cupful cream, a breakfast cupful 
of vinegar, the yolks of three eggs, and a little oil if 
liked, one dessert spoonful of salt, one dessert spoonful 
dry mustard, two dessert spoonfuls of castor sugar. 
Beat eggs with a wooden spoon, add other ingredients 
gradually. This dressing will keep a year if kept corked 
and in a cool place. 



A Hook about Salads 3 1 

John Evelyn's "Salad Dressing." — Good olive oil, 
three parts sharpest vinegar, lemon or orange juice one 
part, in which steep some slices of horse radish with a 
little salt, add as much mustard as will lie upon a half- 
crown piece, beat and mingle all these thoroughly 
together, then add the yolks of two fresh eggs (hard- 
boiled), well mashed. 



THE COOKING OF VEGETABLES. 

The common practice of boiling vegetables in one 
and two waters so generally followed in Britain, America 
and Canada is very wasteful. 

Surely no housewife or homekeeper who has the 
welfare of her home and people at heart would permit 
such methods to be used if she realised what a serious 
loss to health is thereby incurred. 

The only methods that can be recommended for 
cooking green and root vegetables are : by the use of 
a steamer ; by placing them in the bottom of a sauce- 
pan with very little water at the bottom, so that by 
the time they are cooked there is little or no water 
left; by the French plan of making a thick stew ox puree 
of the vegetables, and serving them in their own juice, 
to which a savoury sauce is added, and sometimes grated 
cheese, is a good one. Oil is commonly used in veget- 
able cookery in France ; it is pressed from nuts grown 
in the home garden. 

There are several steamers on the market, but it is 
not necessary to go to much expense in the matter of 
utensils, as a steamer to fit an ordinary saucepan can 
be obtained from any ironmonger. An inexpensive 2 
or 3-decker steamer can be had from the Pitman Health 
Food Stores, Birmingham. This firm has recently 
introduced a very useful series of vegetable salts in 
powder form ; they are likely to be very useful and 



32 A 'Book about Salads 

I heartily recommend them (see advt.) It is not 
necessary to use separate steamers, as all roots and green 
vegetables will cook in ordinary saucepans with about 
half an inch of water, this added water, and that inside 
the vegetables is sufficient to cook, for instance, potatoes 
in 20 minutes. The lid should be kept on the sauce- 
pan all the time, and the tighter it fits the better. 
After cooking them in this way the vegetables may be 
served with a sauce or quite plain, or baked as in the 
recipe on page 35. 

Children who will not eat green vegetables can be 
induced to eat them prepared as a roast or made into 
a soup. Vegetable soups can be made very easily (see 
Page 35)- 

It is thought that steaming requires muchlonger time 
than boiling, whereas carrots, turnips and most veget- 
ables are cooked in much less time than when boiled. 







VEGETABLE SAUCES. 

Note. — A green vegetable, steamed, and served with 
cheese sauce and potatoes, followed by a milk pudding, 
is a nutritious meal. The cheese supplies the needful 
protein or albumen which green vegetables lack. In 
place of cheese, Roborat, i.e., pure wheat albumen may 
be used. 

Brown Sauce. — Melt an ounce of butter in a sauce- 
pan, stir in a teaspoonful of flour until the mixture 
browns, add seasoning and boiling water to thickness 
desired, boil five minutes, and it is ready. 

White Sauce is made the same way, only the flour 
is simply blended with the butter, and boiled, not browned. 
Add minced parsley to make parsley sauce. 



A Book about Salads 33 

Creamed Sauce. — Grate one small carrot, cut up 
finely one small onion, cook ten minutes in a sauce- 
pan, with an ounce of butter. Take off fire, and mix 
in a dessert spoonful of flour, and a little finely-chopped 
parsley if desired. Add seasoning, boil 1 o or 1 5 minutes, 
and serve. A delicious sauce. 

Cheese Sauce. — One and a half or two ounces cheese, 
half an ounce butter, a teacupful milk, a teaspoonful 
of salt, a little mustard and pepper, a saltspoonful of 
bicarbonate of potash. Melt butter and blend in the 
flour and seasoning, add cold milk gradually, and stir 
until it boils ; then add the cheese, and, just before 
serving, the potash. The latter can be omitted if desired. 

Gratin Sauce. — Take half ounce Brown and Poison's 
"Patent "Corn Flour, one ounce butter, half pint milk, 
two tablespoonfuls grated Parmesan Cheese, or, failing 
that, ordinary cheese, half teaspoonful salt, quarter 
small teaspoonful pepper and a few grains cayenne 
pepper. Melt the butter in a saucepan. Add the Corn 
Flour, and stir till smooth, but do not let it get brown. 
Add the milk, and stir the mixture till it boils. Cook 
gently for five minutes. Add seasoning as noted, then 
the grated cheese, stirring well all the while. To make 
a richer sauce, incorporate one yolk of egg. Add this 
after the sauce is well boiled. Do not allow the sauce 
to boil again else it will curdle. Use as above described. 

White Sauce. — Take half ounce Brown and Poison's 
" Patent" Corn Flour, one ounce butter, half pint milk, 
half teaspoonful salt, quarter small teaspoonful white 
pepper, half small teaspoonful nutmeg. Melt the butter 
in a saucepan, stir in the corn flour till smooth, add 
the milk, and stir the mixture over the fire till it boils. 
Cook for five minutes. Add seasoning as noted. To 
make a richer sauce, add two tablespoonfuls of thick 
cream, and re-heat without letting the sauce boil again. 
Pour the sauce over the vegetables, and serve hot. 






34 A Bool^ about Salads 

Cooking Spice. — Half an ounce of cloves, two ounces 
of nutmeg, half an ounce sweet basil, half an ounce of 
white pepper, two ounces cinnamon, one quarter ounce 
dried bay leaves, half an ounce thyme. Pound well 
together, pass through a sieve, put into a bottle, seal 
carefully to preserve the perfume. Add to sauces, etc., 
as desired. 

Cooking Bouquet. — One bay leaf,onesprigof thyme, 
two cloves, one stalk of celery ; place round these six 
sprigs of parsley, fold and tie them so that the cloves, 
etc., cannot fall out. When celery is out of season 
another vegetable may be used. 

Creamed Cauliflower (Baked). — After steaming, 
dredge with flour, fry in two ounces of butter until 
nicely browned, and put into a buttered dish. Pour 
over a " cheese sauce," cover with bread crumbs and 
bake. 

Creamed Carrots. — Slice the carrots, and, after 
steaming, cut to small pieces, dredge well with flour, 
fry in about one or two ounces of butter, add seasoning 
and boiling water to secure thickness desired. Boil up, 
and serve. 

Creamed Celery. — Cut stalks of celery into small 
pieces, cook them until tender in as much water as 
covers them. Add " white sauce " hot, and serve. 

Creamed Cucumber. — Peel and cut into pieces about 
an inch long, steam ; when done, dredge well with flour, 
and fry in butter until browned. Add boiling water to 
thickness required, boil a little, and serve. 

Creamed Butter Beans, also Green Peas. — Steam 
until tender, and serve with a sauce. 

Brussels Sprouts can be prepared and served in these 
ways. 



A Bool^ about Salads 35 

VEGETABLE SOUPS. 

Bloomfield Soup. — This is a most delicious soup, and 
was given to me by Eveline, Countess of Portsmouth, 
at whose table I first tasted it. Method: Take two young 
cabbages or savoys, steam until tender, about 3 o minutes, 
pass through a sieve. Return the sieved portion to the 
saucepan, and add a quart of milk, thicken if desired 
with corn flour. A few minutes before serving, a little 
boiling cream is an improvement. 

With this method every variety of vegetable can be 
made into soup in less than 45 minutes. 

Baked or Roasted Vegetables. — Take two medium- 
sized potatoes, one onion, a little herb, spinach, cabbage, 
or any other vegetable ; steam all together. When cooked 
chop them, and add a teacupful of cream or milk. Stir 
well and leave them to cool. Then add the yolks and 
whites of two eggs, beaten separately, also four ounces 
of grated cheese. Put into a buttered dish, cover with 
a thick layer of breadcrumbs, and bake until brown. 

Potatoes, celery, cabbage, cauliflower, or any other 
vegetable may be cooked in this way. 



Wallace Biscuits and Coffee. — The author has 
every confidence in recommending these articles, they 
are absolutely pure and wholesome. 



For further particulars of the advantages of vegetable 
food, readers are referred to a companion booklet to 
this : " Fruits, Nuts and Vegetables : Their Uses as 
Food and Medicine." 



The Author can thoroughly recommend the "Pitman Veget- 
able Slicer" for preparing vegetables for salads or for purees. It 
is sold by the Pitman Health Food Stores, Aston Brook Street, 
Birmingham, and the price is 10/6. 



THE GOVERNMENT 

Asks you to forward literature, by drop- 
ping it unaddressed into any pillar 
box, when it will be forwarded to the 
soldiers in hospitals, and also to those 
in the trenches 



No literature of a more suitable description 
can be obtained than that provided in the 

Broadbent 
Treasury Series 

They contain inspiring and elevating thoughts 
which for the strong and robust as well as 
for the weak and injured they have no equal. 



Two selections from above Series : — 

<k Whene'er a noble deed is wrought, 
Whene'er is spoken a noble thought, 

Our hearts in glad surprise "*i 

To higher levels rise. 



Honour to those whose words or deeds 
Thus help us in our dailv needs ; 
And by their overflow, 
Raise us from what is low." 



' When Aunt Jan's coming there's such romping in the 
house, 
She's sweeter than a daffodil and softer than a mouse ! 
She sings about the passages, and never wants to rest, 
And father says its all because a bird is in her breast." 



Price V*' each 

POSTAGE - - EXTRA 

Published by HURST BROS., 
Shaw Heath, Stockport. 



Are You Wondering 

where to obtain some suitable literature for the wounded 
Soldiers, or for someone that you know is ill and needs 
cheering up? The most suitable and economical gift is a 
selection of the 

Broadbent 
Miniatures 

Price 1 "■ each 

POSTAGE - - EXTRA 



They are also equally suitable for soldiers in the trenches, 
to relieve their strenuous lives. 



Selections from '"' In Praise of Ministry " booklet, No. J : — 

" A happy man or woman is a better thing - to find than 
a five pound note. He or she is a radiating focus of good- 
will ; and their entrance into a room is as though another 
candle had been lighted." 

"When you come to cross a hill that's hard to climb, 
Take it easy ; rock along an' take your time ; 
Try to keep the welkin ringin' 
With your shoutin' an' your singin' 
And you'll clean forgit to worry any more." 



'That best portion of a good man's life, 
His little nameless unremembered acts 
Of kindness and of love," 



Published by HURST BROS. 
Shaw Heath, Stockport. 



The " ( Boofynan" a and t 
The ISroadbent Selections 







8T is a real pleasure to speak in 
praise of literary work done for 
literature's sake, and in the case 
of the booklets published by Mr. 
Broadbent it is easy to do this. 
The collection of "Treasuries" full 
of elevating and inspiring thoughts, is made 
with so much good taste, good sense, and good 
intention, that every moodand need is appealed 
to. We find them full of fine, unhackneyed, * 
and varied quotation. In Praise of Friendliness; 
In Praise of Duty; In Praise of Ministry; and 
Poems of Love and Life (id. each), also contain 
prose and poetry of special appeal and aptitude. 
These slim, dainty booklets are admirable for 
little gifts. They give the best of reading for 
less than the cost of a birthday card a a a 

Published by HURST BROS., 
Shaw Heath, Stockport 



BROADBENT TREASURIES. 

Selections from the Poets 

USEFUL TO OUR SOLDIERS BOTH IN THE 
TRENCHES AND IN HOSPITALS 
3d. eaeh (postage extra) Over 347,000 published 
i. A SUTTON TREASURY 

From the Poems by Henry S. Sutton. (23rd thousand) 

2. A FESTUS TREASURY 

From the poem by Philip J. Bailey. (17th thousand) 

3. A TREASURY OF CONSOLATION 

(56th thousand) 

4. SONQS OF LIFE AND HOPE (.oth thousand) 

5. A WHITTIER TREASURY ( 35 th thousand) 

6. A BROTHERHOOD TREASURY 

(17th thousand) 

7 A TREASURY OF TRANSLATIONS 

By W. E. A. Axon. (16th thousand) 

8. A TREASURY OF DEVOTIONAL POEMS 

By William G. Kingsland. (18th thousand) 

9. AN EMERSON TREASURY (30th thousand) 

10. A RUSSELL LOWELL TREASURY 

(20th thousand) 

11. A TREASURY OF LOVE (*6th thousand) 

12. A NORMAN GALE TREASURY 

(15th thousand) 

13. A WORDSWORTH TREASURY 

(20th thousand) 

14. A LONGFELLOW TREASURY (x 5 th thousand) 

15. A NATURE TREASURY (10th thousand) 

16. A LYTTON TREASURY (10th thousand) 

17. A TREASURY FOR CHILDREN 

(15th thousand) 

18. LITTLE DERWENT'S BREAKFAST 

By Emily Trevenen.with Foreword by Wm. E. A. Axon, m.a., 
ll.d., f.r.s.l. (4th thousand) 

19. AN AXON TREASURY (2nd Series) 

By Wm. E. A. Axon, m.a., ll.d., f.r.s.l. (5th thousand) 



Sole Proprietors : HURST BROS. Telephone 19Y 
THE OLD TIME PRESS, SHAW HEATH, STOCKPORT 
Agents in Manchester - - The Vegetarian Socikty, 257, Deansgate 



BROADBENT MINIATURES, 

Fine and Inspiring Quotations 

USEFUL TO OUR SOLDIERS BOTH IN THE 
TRENCHES AND IN HOSPITALS 
Id. each, in White Covers 3d. each (postage extra) 
i. IN PRAISE OF DUTY 

(uoth thousand) 

2. POEMS OF LOVE AND LIFE 

(75th thousand) 

3. IN PRAISE OF MINISTRY 

(70th thousand) 

4. IN PRAISE OF FRIENDLINESS 

(85th thousand) 

5. A NATURE JOY BOOKLET 

(20th thousand) 

6. CRAY'S ELEQY 

Illustrated by Rosie M. M. Pitman. (20th thousand) 

7. SELECTIONS FROM THE POEMS OF 

THOMAS T. LYNCH 

(20th thousand) 

The TREASURY OF CONSOLATION 

One Shilling eaeh. Postage 2d. Decorated Dainty 
White Cover 

Large clear type edition, enlarged selection of poems 

QARLANDED TREASURIES 

One Shilling each. Postage l|d. Containing Three 
Treasuries. 

QARLANDED MINIATURES 

One Shilling eaeh. Postage l£d. Containing Numbers 
lto6 

DEVOTIONAL POEMS 

By Wm. G. Kingsland. Sixpence eaeh. Postage Id. 
New and enlarged edition, containing more than double the 
number of Selections than in the Threepenny Treasury of 
Devotional Poems. 



Sole Proprietors : HURST BROS. Telephone 19Y [ 

THE OLD TIME PRESS, SHAW HEATH, STOCKPORT 
Agents in Manchester - - The Vegetarian Society, 257, Deansgate 



What shall I make for dinner to-day ? is the frequent query 

of perplexed mothers and housewives. 

At such times consult 

Forty Vegetarian 
Dinners 

Containing* 160 Recipes, and Hints on Health and Nutrition 

Arranged and compiled by 

ALBERT BROADBENT 
with Recipes for Seven Dinners by the Hon. Mrs. F. J. Bruce 



One hundred and thirtieth thousand 



ONE PENNY By Post IJd. 

THE VEGETARIAN SOCIETY, MANCHESTER 
HURST BROS., SHAW HEATH, STOCKPORT 



" Sensible and instructive . . . Deserve to be widely circulated." 

— The Scotsman. 
THE 

BROADBENT HEALTH LIBRARY 

3/- post free from 257, Deansgate, Manchester 

HEALTH, STRENGTH, & BODY-BUILDING. Elaborate Analyses, 
Food Tables, etc. 1/- 

FORTY VEGETARIAN DINNERS. 160 Recipes. Id. 

FRUITS, NUTS, AND VEGETABLES AS FOOD AND MEDICINE. 
3d. 

SCIENCE IN THE DAILY MEAL. Hints, Recipes and Dietaries for 

Gout, Rheumatism, and Dyspepsia. 3d. 

SALADS AS FOOD AND MEDICINE. With Recipes and Useful 
Hints 3d. 

FOOD : ITS INFLUENCE ON CHARACTER. Id. 

PENNYWORTHS OF HEALTH. Comprising : 1. How to Keep Warm. 
2. Bread : Its Relation to Health. 3. Constipation Prevented by 
Diet. 4. Dyspepsia Prevented by Diet. 5. Dangers in Food. 
6. Gout & Rheumatism Prevented by Diet.' 7. Children : Their 
Health and Food. 8. Complexions made Beautiful. 9. Nervous- 
ness and its Prevention. 10. Secrets of Longevity. 

The Vegetarian Society, 257, Deansgate, Manchester 



Wheatose 

An Absolute 
Food Cure for 
Constipation 

If Used as Directed 



In Bags, carriage paid 
2/- and 3/9 





■ 



SUPPLIED BY 

THE HEALTH FOOD STORES, 
257, Deansgate, Manchester 

Write for particulars 



H 106 89 4 



f 


















jaw * ,/y *>\. ? < fi/l§S' * 4? «? 











a 

•^ 



•••••.* c ' .,. %' 



•> 






V** 



w 







o » o „ <£ 









